Fruit and Nut Breakfast Bars
1/3 cup dates, pitted and chopped
1/3 cup dried apricots, chopped
1/3 cup golden raisins
1 cup almond slivers
3/4 cup whole grain flour + 1 tablespoon flour
3 free range eggs
1 1/2 cups sucanat or rapadura
3/4 teaspoon aluminum free baking powder
Place the dates, apricots, raisins and almond slivers into a large mixing bowl. Add the 1 tablespoon of flour and toss to coat the other ingredients well. In a different mixing bowl break the eggs.
Using an electric mixer on low beat the eggs until they become foamy. Carefully add the sugar being sure to continue mixing while adding. Continue mixing 4 minutes or until the mixture become thick.
In another bowl sift together the remaining flour and baking powder. Add the egg mixture to the dry ingredients and continue mixing until completely moistened. Fold in the date mixture being sure to incorporate into the batter well.
Heat the oven temperature to 350 degrees. Spray the bottom and sides of a baking pan with a non stick cooking spray. Using a rubber spatula spread the mixture evenly into the baking pan.
Bake 18 minutes or until when touched slightly with a fingertip the bars bounce back easily. Remove from the oven and allow to cool completely at room temperature.
Cut into 16 bars and store in an air tight container for up to 7 days.